In the heart of the city lies a well-known Chinese restaurant in Star Hill Gallery, Feast Village called Pak Loh Chiu Chow Restaurant. This restaurant is the golden sister of the world-renowned Pak Loh Chiu Chow in Hong Kong that dishes out authentic Teochew or also known as Chiu Chow delicacies for decades on the island.

PAK LOH CHIU CHOW Restaurant Week Day Set Lunch

Now, everyone can dine in style and experience the depth and breadth of Pak Loh Chiu Chow's famous award-winning Executive Chinese Chef Alex Au. Chef's creations with the brand new lunch menu featuring Week Day Set Lunch whetting appetites of those looking for a quick, affordable and yet delicious meal.

An Appetizer Of Roasted Duck With Butterfly Bun, Seasonal fruits & A Glass Of Juice

All sets with price starting from RM 35 onwards include the main of rice or noodles which come with an appetiser of Roasted Duck with Butterfly Bun, seasonal fruits and a glass of juice.

I'm always happy to meet Chef Alex Au at Pak Loh Chiu Chow again after my first tasting way back in Nov 2015. The Chef I nicknamed "Chef-On-Fire", famous for his cooking o-style of Wok-On-Fire to achieve the amazing taste or flavour of real 'Wok-Hei ' in all of his stir fried dishes.

Well, I'm back again to taste & review Chef Alex Au new creation of Special Rice & Noodles Lunch Set at Starhill Gallery Feast Village now!

La Mian Soup With Bacon & Seasonal Vegetable

RM 35

My Top Pick For The Day

Spot light of the day would probably be this La Mian Soup served with house made bacon and seasonal vegetable swimming in a thick and hearty pork bones broth. The crunchy noodles were amazing and matching that with flavourfull bacon slices, one wouldn’t know what this is until they dig into it.

True comfort satisfaction from a simple bowl of La Mian with concentrated flavours from the long hours of brewing the pork bones and chicken resulting into a nutritious and milky soup with smokey flavours accentuate from the sinful bacon. Dig in and slurp your way into these delicious noodles!

Stir Fried La Mian With Pork & Seasonal Vegetable

RM 35

Living up to his expertise in noodle preparetion, Chef Alex's version of Stir Fried La Mian had a fragrant aroma of the charred pork slices, so full of Wok-Hei. The juicy pork slices works because the clean, crisp flavours of the noodles serve to flatter the flavour of the pork whilst simultaneously making the fat a little less overwhelming.

There was a good mix of textures in the plate from the tender spring of the Lai Mian, to the soft pork slices to the crunchy fresh bean sprouts. Pick this if you love a good plate of fried noodles!

Fried Rice With Barbecued Pork, Prawns & Seasonal Vegetable

RM 35

Next, on the lunch menu set, you can opt for some simple Fried Rice With Barbecued Pork, Prawns & Seasonal Vegetable. This simple dish fares average only as compare to the rest of the dishes offered.

Lemon Chicken Chop With Rice & Seasonal Vegetable

RM 35

Chef Alex's 'rendition' of Lemon Chicken Chop is simple yet tasty - A myriad of crispy battered chicken had the sourish tone from the lemon partnering with sweet from his own concoction of several sauces. Juicy on the inside and crispy on the outside, well seasoned and marinated, you can taste the flavouring not only on the skin but also within the juicy meat of the chicken thigh.

Delectable even without sauce, crispy and delicious, the lemon sauce along with tender chicken pieces went perfectly with the restaurant's warm rice. Never really a fan of Lemon Chicken Chop with Rice, but this particular dish prepared by Hong Kong Chef Alex Au hits all the right spots in my taste buds. Served with rice and a side of seasonal vegetable, I'd say the chicken chop is worth your go! 😋😋😋

This one of my favourite dish to eat at any restaurants. My late mum used to cook this authentic Hakka dish at home. The process to cook this pork dish is tedious and troublesome from soaking of the preserved vegetables (Mui Choy) to marinating and preparing the pork belly before steaming the whole dish for long hours.

So when I have the opportunity to try it at Pak Loh Chiu Chow, I was totally delighted plus feeling nostalgic too. Chef Alex explained the long process of preparing the pork dish which actually started a day prior to serving. Pork neck meat was used with the even meat to fat ratio thus making soft and good to munch - a result of rich marination, coated with a thin layer of delectable sauce. Yums-yums, I would have loved to hog this whole plate to myself!

The finger licking spare ribs are braised till soft and tender, oozing with flavour. Specially imported ingredients of 'Chen Kong Prized Vinegar' from China, Chinese herbs, and with sweet coming from rock sugar and block sugar, Chef utilised red yeast rice for the natural red colouring instead of using artificial colouring for the dish, so can be assured no artificial preservatives are used for the red colouring. The spare ribs get a little sweet, but one get the pork's natural flavour and the tang of vinegar is a nice contrast.

A highly nutritious chicken dish using tender spring chicken, the tedious cooking process of braising the chicken is stuffed with fragrant glutinous rice pan-fried with ginger and mushroom to enhance the flavour. To ensure it's cooked through and retains its juiciness, this dish is cooked under low fire for more than 2 hours.

Chef Alex's Char Siew are some of the best that I ever tasted. Well-marinated in Chef's special sauce of premium 'Mui Kwai Lou', Hoi Sin sauce, Char Siew Sauce and oyster sauce, the pork belly is oven roasted to perfection.

HONG KONG ROASTED MEATS

Fat melts through the meat making it luscious and buttery with a smooth mouth feel as it melts on the tongue. So get ready to sink your teeth into a thick, juicy and generously marbled with fat and indulged with satisfying meaty goodness at every level.

Pomfret PorridgeRM 45

Those craving for a hot and comforting bowl of congee can indulge in this nutritious fish porridge. The porridge broth is a nutritious liquid made from boiling three different types of fish bones such as Red Snapper, Grouper and Seabass for the extract sweetness. The end result is a lusciously creamy and superbly rich in fish flavours porridge served a generous portion of pomfret meat slices.

Double-Boiled Pork Tripe with Pepper & Salted VegetablesRM 25

Stir-Fried Kailan With Fresh Lily Bulb & Halibut FishRM 40

A lovely simple stir fried vegetable dish with rich flavour coming from the fragrant Halibut fish or in Cantonese is known as 'Tai Tei Yi' or 'Cho Hau Yi'. The dried Halibut is deep fried and added to the dish to enhance the taste and flavour. Chef Alex took the liberty of adding in some fresh sweet and crisp Lily Bulb, delicacies gourmet ingredient which is perfect for stir-fries. A good dish to try and full-of-Wok-Hei!

About Me

Full Time Mother, Retired Auntie & Part Time Blogger. Started blog writing about food & travels 4 years ago at the age of 50. Know nuts about Blog, Facebook, Instagram & social media.

Inspired by my eldest daughter who's a lifestyle blogger to start my own blog who taught me everything from scratch. Not easy but fun to pick up a new skill & starts learning when getting old. My daughter, Carmen Hong, an avid photographer, also taught me how to take awesome food photos for my food posts.

Passion drives & I truly enjoyed doing reviews, food-tasting, meeting up with people at any events & last but not least, I have made lots of new friends from the blogger's community who calls me affectionately by the name of "Auntie Lilly".

During this time, my Food Blog has received the following recognitions:-

Year 2015 ~ Listed as the Top 10 Malaysian Food Bloggers To Guide Our Food Adventures With Reliable Reviews in Vulcan Post Malaysia